Sydney restaurant Bottega Coco has introduced two new culinary abilities at the moment are operating the kitchen.
The Barangaroo Italian eatery is now headed up by Government Chef Dario Nencioni, who has been working in eating places for the previous 15 years, specialising in Italian delicacies.
The Tuscan-born chef moved to Australia in 2016, becoming a member of the workforce at Commissary by Chiosco in Mosman earlier than transferring to Bottega Coco.
“The essence of Italian delicacies lies in its simplicity and respect for components,” he says.
“My mission at Bottega Coco is to weave this philosophy with the distinctive produce Australia presents, presenting dishes that inform a narrative of journey and discovery.”
Valentina Mora has taken on the position of head pastry chef and can steadily revise the venue’s providing to showcase genuine Italian desserts made with seasonal produce.
“From revisiting the traditional tiramisu to introducing revolutionary dessert ideas, our goal is to please and shock our visitors, making every go to unforgettable,” she says.
Bottega Coco opened in 2023, taking on the previous Bel & Brio area within the coronary heart of Barangaroo.
The venue is open Tuesday to Sunday.
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